Bacon and Date Salad

Ingredients

For 10 servings

• •1 /3 cup (80 ml) extra-virgin olive oil
• •2 c. à soupe (30 ml) white wine vinegar
• •1 c. à soupe (15 ml) country Dijon mustard
• •1 c. à soupe (15 ml) maple syrup
• •1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 /2 teaspoon freshly ground black pepper
• •1 lb (454 g) extra-thick-cut bacon
• •4 ounces (113 g) Tuscan or curly kale, tough stems removed and leaves roughly chopped (about 4 cups loosely packed)
• •4 ounces (113 g) spring mix (6 to 6 1/2 loosely packed cups)
• •12 ounces pitted Medjool dates (340 g; about 3 cups), halved lengthwise or quartered if large
• •4 ounces (113 g) blue cheese or goat cheese, crumbled (1 cup)
• •2 1/2 ounces toasted and roughly chopped almonds (70 g; 1/2 cup)

Method

1. 1.Adjust oven rack to middle position and preheat oven to 400°F (200°C).
2. 2.In a small bowl or liquid measuring cup, whisk together olive oil, vinegar, mustard, maple syrup, salt, and pepper until emulsified. Set aside.
3. 3.Line a 13-by-18-inch rimmed baking sheet with aluminum foil and top with a wire rack. Arrange bacon slices in a single layer on wire rack. Bake until bacon is crisp, deeply browned, and fat has fully rendered, about 25 minutes. Let cool completely on rack (bacon will firm as it cools), about 5 minutes. Roughly chop into bite-size pieces, then set aside. Transfer all but 1 tablespoon bacon fat to a heatproof bowl or container and reserve for another use.
4. 4.Add the dates to baking sheet and toss in remaining 1 tablespoon bacon fat. Bake until softened and slightly caramelized, 6 to 8 minutes.
5. 5.In a large bowl, massage kale with a pinch of salt until kale starts to become tender, about 15 seconds. Add spring mix and 3 tablespoons of the vinaigrette, tossing to evenly coat. Transfer to a large serving platter.
6. 6.Top salad with bacon, warm dates, cheese, and almonds. Dress with remaining vinaigrette, if desired. Serve immediately.